Go Back
Vegan nut cake – moist hazelnut loaf cake

Vegan nut cake

Heavenly moist, soft, fluffy – simply incredibly delicious tastes the hazelnut cake. You can make it yourself in no time and with just a few ingredients using this recipe. The vegan nut cake is ideal for dessert during the week, on the weekend with coffee, tea or for a special occasion and is guaranteed to convince not only those who eat a purely plant-based diet.
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10


  • 25 cm x 10 cm loaf pan


  • 150 g ground hazelnuts
  • 200 ml canned coconut milk
  • 100 ml soy milk
  • 200 g sugar
  • 100 ml vegetable oil (neutral taste)
  • 270 g flour
  • 13 g baking powder
  • vanilla
  • 1 pinch of salt
  • vegetable oil to grease the baking pan
  • flour for dusting the baking pan

for the chocolate glaze

  • 100 g dark chocolate vegan
  • 1 tsp vegetable oil

for decorating

  • 50 g whole hazelnuts (roasted and each chopped into halves)


  • Grease the loaf pan with vegetable oil and dust with flour, tapping off the excess flour.
  • Mix ground hazelnuts, flour, sugar, baking powder and salt.
  • Mix coconut milk, soy milk, vegetable oil and vanilla.
  • Add the mixture of liquid ingredients to the dry nut mixture and mix it briefly and briskly to form a viscous dough.
  • Pour the dough into the loaf pan and bake the cake in a preheated oven at 180 °C top and bottom heat for about 50 minutes. Let the nut cake cool down a bit in the loaf pan first, then take it out and let it cool down completely.

Preparation of the chocolate glaze

  • Melt dark chocolate together with vegetable oil.
  • Pour the chocolate glaze over the vegan nut cake and sprinkle with hazelnuts.


  • You can adjust the amount of sugar to taste.
  • Thanks to canned coconut milk, the cake tastes extra moist. However, you can replace it with any plant milk.
  • Instead of soy milk, you can use any other plant milk.
  • In any case, do not stir the dough too long, but only briefly until a homogeneous consistency. Otherwise, the vegan nut cake might taste firm instead of fluffy after baking.
  • Be sure to grease the loaf pan thoroughly and dust it with flour so that you can get the cake out of the pan after baking without any problems.
  • Do not bake the eggless nut cake longer than necessary, otherwise it may taste dry and not moist. Use a wooden skewer to check if it is done baking.
  • Since the vegan nut cake does not contain eggs and other binders, it is very soft, especially while it is still hot. That's why let it cool completely before cutting it.
  • The time to cool the cake is not included in the preparation time.
  • Note the detailed tips and tricks for making the nut cake vegan at the top of the post.